American cooking: Creole and Acadian, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery.
Material type:
TextReference number:ocm00192410Series: Foods of the worldPublication details: New York, Time-Life Books [1971] Description: 208 p. col. illus. 29 cmSubject(s): Cookery, Creole | Cookery, American -- Louisiana style | Cookery, Creole | Cookery, Acadian | Cookery, American -- Louisiana | Cuisine cr�eole | Cuisine acadienne | Cuisine americaine -- LouisianneDDC classification: 641.59763 LOC classification: TX715 | .F323
| Item type | Current library | Class number | Copy number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|
Book
|
Main Library General Shelves | 641.59763 F32A (Browse shelf(Opens below)) | 1 | Available | 032718022 |
Total reservations: 0
Browsing Main Library shelves, Shelving location: General Shelves Close shelf browser (Hides shelf browser)
| No cover image available | No cover image available |
|
No cover image available |
|
|
|
||
| 641.5956 N53M Middle Eastern cooking, | 641.596 V28A African cooking, | 641.5975 SOU Southern accent : | 641.59763 F32A American cooking: Creole and Acadian, | 641.631 MAL Creative crepe cooking / | 641.65 GRE Greene on greens / | 641.65 LEY Herbal delights : |
1
There are no comments on this title.
Log in to your account to post a comment.